Research unravels the secrets of salt and taste
24 April, 2007
New research into the molecular basis of salty taste has been released by the Nestlé Research Center in Switzerland.
Can-guarding abalone
18 April, 2007 | Supplied by: NCI Packaging
The value and properties of abalone have meant that NCI Packaging has had to use different alternatives to normal or standard food cans
Fish proteins solution measurement
05 April, 2007
The Viscolite portable viscometer from Hydramotion has been used to reduce viscosity testing times for researchers at the Faeroese Fisheries Laboratory
Non-GMO solution to seafood allergies
01 March, 2007
Seafood allergy sufferers may soon be able to eat prawns without the fear of an adverse reaction.
New omega-3 enhanced pork proves to be good eating
22 January, 2007
UniSA researchers have been developing novel omega-3 rich pork products to help Australian consumers meet the newly introduced target dietary intakes for the omega-3 fatty acids known as EPA and DHA.
Getting ahead of tainted lettuce
19 January, 2007 by Deane Morrison
In this era of E. coli and Salmonella outbreaks, consumers are concerned about harmful bacteria and viruses hitching a ride on fresh fruits and vegetables
Tuning in to your steak
19 January, 2007 by Janette Woodhouse
If current research projects prove successful, diners will soon be able to tune into their steak before they tuck into it
First prion-free cows reported
08 January, 2007
Hematech and Kirin Brewery Company have announced the production of healthy prion protein-knockout cows.
Extracting 'bioactives' from agricultural and food processing streams
20 December, 2006
Transforming products from agricultural and food processing streams into health-enhancing ingredients for use in a variety of foods and nutraceuticals is the aim of a $7 million Flagship Collaboration Fund Cluster involving CSIRO’s Food Futures Flagship, Monash University and the University of Melbourne.
Food colours: call for data to support re-evaluation
15 December, 2006
The EFSA has launched a call for data on food colours as part of a systematic re-evaluation of all authorised food additives in the EU.
Naturally brewed soy sauce
11 December, 2006 | Supplied by: http://www.kikkoman.com.au/
Although soy sauce is often viewed only as a traditional component of Asian cuisine, Kikkoman Naturally Brewed Soy Sauce is a flavouring, flavour enhancer and functional ingredient for a wide variety of non-Asian commercial food products as well.
Dehydrated soy sauce
11 October, 2006 | Supplied by: http://www.kikkoman.com.au/
Kikkoman dehydrated soy sauce is made from Kikkoman's premium-quality, naturally brewed liquid soy sauce, and is available in concentrated spray-dried form.
Binder/emulsifier
13 September, 2006 | Supplied by: http://www.oppenheimer.com.au/
Oppenheimer has developed the Prontogel range of hi-functional proteins which are claimed to have increased water binding capacities. The soy protein-based binder can be used to prevent weight loss and shrinkage in processed meat products and help meat to retain its natural juices.
Demand for meat drives growth in the feed additives market
09 August, 2006
With the ongoing debate over antimicrobial resistance and its effect on human beings, alternatives to antimicrobial growth promoters are likely to gain R&D funding support and consequent volumes of uptake by end users.
Trans fat worse than anticipated
07 July, 2006
The ‘apple’ body shape that increases the risk of diabetes and heart disease may be accelerated by eating trans fat, according to new animal research at Wake Forest University School of Medicine.
